Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all of the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total.

Step 4: Stir in cheese

Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with the remaining 1/4 cup cheese.

Heady with ripe pear and laced with the delicate saltiness of prosciutto, this creamy risotto goes well with any roast meat or poultry. Any Parmesan cheese can be used but we recommend Parmigiano-Reggiano.

Serve this pesto-flavored risotto alongside roasted chicken or pork roast or serve with a big salad for a light dinner. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor.

Risotto done right is absolutely sublime: rich and luxurious with just a touch of toothsomeness. And despite its reputation for being fussy or time-intensive, it's actually quite simple to make. While you do need to attend to the pot while you're making risotto, that step only takes about half an hour. And the results are more than worth it! All you need are a few choice ingredients and a bit of time at the stove and you'll have a pot of creamy risotto that an Italian nonna would be proud of.

The key to good risotto is using short-grain risotto rice. Arborio is the most commonly available variety in American supermarkets, but if you can find carnaroli, vialone or another Italian "risotto" rice, you can use those as well. These rices are high in amylopectin, a starch that readily breaks down when cooked, giving risotto its characteristically creamy texture (without any added cream). While EatingWell typically advocates for whole grains over refined grains, the outer layer of bran on brown rice (and other whole grains) prevents the amylopectin from being released during cooking, so whole-grain rice can't give you the same result. You'll also want to make sure to use a broth or stock that you like, since the dish will be infused with its essence (use homemade if you can), and a good-quality Parmesan, preferably Parmigiano-Reggiano, to get the best flavor bang for your buck.

Check out the slideshow above to learn how to make the perfect risotto with some of our best recipes!